Tilapia with Balsamic Butter Sauce: Difference between revisions

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New page: Balsamic butter sauce 1/4 cup balsamic vinegar 1 garlic clove, minced 2 cups sugar snap peas, strings removed 2 tablespoons olive oil 6 4- to 5-ounce tilapia fillets 1/2 cup (1 stick) p...
 
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Balsamic butter sauce
=== Ingredients ===
1/4 cup balsamic vinegar
2 tablespoons olive oil<br>
1 garlic clove, minced
6 4- to 5-ounce tilapia fillets<br>
<br>
<strong>Balsamic butter sauce<strong><br>
1/4 cup balsamic vinegar<br>
1 garlic clove, minced<br>
1/2 cup (1 stick) plus 1 tablespoon<br>
chilled unsalted butter, cut into 1/2-inch cubes<br>


2 cups sugar snap peas, strings removed
=== Description ===


2 tablespoons olive oil
=== Rating ===
6 4- to 5-ounce tilapia fillets
Recipe Rating based on a scale of 1-5:<br>
4 Good; will make again<br>


1/2 cup (1 stick) plus 1 tablespoon
chilled unsalted butter, cut into 1/2-inch cubes


preparation
=== Procedure ===
For thyme mashed potatoes:
For balsamic butter sauce:<br>
Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.
Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.<br>
<br>
For Fish:<br>
Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.<br>
<br>
Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.<br>
<br>
drizzle tilapia with sauce.


For balsamic butter sauce:
=== Yield ===
Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
4-6 servings


Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.
=== Date ===
August 28, 2007


Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.
=== Source ===
http://www.epicurious.com/recipes/food/views/236885


Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.
=== Prep Time ===


Divide potatoes, tilapia, and peas among plates; drizzle with sauce.
=== Cook Time ===
 
=== Notes ===
 
=== Nutritional Information ===

Revision as of 22:32, 29 August 2007

Ingredients

2 tablespoons olive oil
6 4- to 5-ounce tilapia fillets

Balsamic butter sauce
1/4 cup balsamic vinegar
1 garlic clove, minced
1/2 cup (1 stick) plus 1 tablespoon
chilled unsalted butter, cut into 1/2-inch cubes

Description

Rating

Recipe Rating based on a scale of 1-5:
4 Good; will make again


Procedure

For balsamic butter sauce:
Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.

For Fish:
Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.

Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.

drizzle tilapia with sauce.

Yield

4-6 servings

Date

August 28, 2007

Source

http://www.epicurious.com/recipes/food/views/236885

Prep Time

Cook Time

Notes

Nutritional Information

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